Pearl Couscous with White Beans

This vegan pearl couscous with white beans is filling, flavorful, and easy enough to throw together on a weeknight.

I hate to pick favorites, but pearl couscous might be my favorite starch. I mean, it’s SO easy to make, tastes so good, and quicks up super fast. You basically can’t mess up pearl couscous, so it’s often my go-to for quick meals (like this chickpea and couscous soup).

How to make this pearl couscous with white beans

In this recipe, I revisit my dynamic duo: pearl couscous and beans. I use a can of navy beans to stretch this from a side dish to a filling dinner that tastes as good as it looks.

You only need a few ingredients and about 30 minutes to make this hearty one-pot wonder.

Because it’s spring, I have sweet, bright flavors on my brain. I use mint, golden raisins, lots of lemon, and fresh parsley to create a lightly sweet, refreshing pasta dinner that will be perfect for a warm spring day.

What you need

• Aromatics: The recipe starts with a handful of aromatics, including diced onion, minced garlic, and a few thyme sprigs. You can use dry thyme instead of fresh thyme.
• Pearl couscous and white beans: Like the title states, I use pearl couscous. Be sure to use pearl couscous–not traditional couscous–as the cooking times are very different. You can also use a small pasta like orzo, but the cooking time may vary slightly. I use a can of navy beans, but any white bean will do here. Try it with cannellini, chickpeas, or Great Northern.
• Golden raisins: I love golden raisins in this, but you can use chopped dried apricots, dried figs, or Zante currants.
• Vegetable broth and Dijon mustard: You can also use water, but make sure you adequately salt the dish. I also add a teaspoon of Dijon mustard for a little kick of something special.
• Finishing touches: I finish the dish with freshly minced parsley, lemon juice, and chopped mint leaves. I add a scant amount of vegan honey at the very end, but that’s optional.

How to make it

• Step 1: Start with the aromatics. Heat olive oil in a medium pot over medium heat. Sauté the onion, add minced garlic, and then add a few thyme sprigs.
• Step 2: Toast the pearl couscous. Add pearl couscous and cook for 1–2 minutes to toast it.

• Step 3: Add the white beans and golden raisins.
• Step 4: Pour in the broth and Dijon mustard. Bring to a boil and then reduce the heat and cover. Simmer on low heat for about 15 minutes.

• Step 5: Finish it up! Simmer for 2-3 minutes uncovered. Add the chopped mint, parsley, lemon juice, and vegan honey to the pot. Turn off the heat and let stand for 5 minutes.

From there, serve it up! I like to spoon it into a big bowl and garnish it with mint leaves, lemon zest, and more minced parsley.

I hope you loved this recipe as much as I did! If you make it, please rate the recipe and drop a comment below to let me know what you think. I’d love to hear from you.

Pearl Couscous with White Beans

This vegan pearl couscous with white beans is filling, flavorful, and easy enough to throw together on a weeknight.

5 from 2 votes

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Inactive time: 15 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 446kcal

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 yellow onion, peeled and diced
• 4 cloves garlic, peeled and minced
• 2 sprigs thyme
• 1 cup pearl couscous
• 14.5- ounce can navy beans, drained
• ⅓ cup golden raisins
• 2¼ cups vegetable stock or water
• 2 teaspoons Dijon mustard
• ⅓ cup loosely packed parsley, minced; a pinch reserved for garnish
• ¼ cup mint leaves, roughly chopped; plus more leaves for garnish
• 1 small lemon, juiced and zested; juice and zest kept separate
• 1–2 teaspoons vegan honey optional
• Salt and pepper

Instructions

Sauté the aromatics:

• Heat the olive oil in a medium pot over medium heat. Add the onion and cook, stirring regularly, for 5 minutes. Add the garlic and cook for 1 minute until fragrant. Add the thyme sprigs.

Toast the pearl couscous:

• Add the pearl couscous to the pot. Cook for 1–2 minutes to toast it lightly.

Simmer the pearl couscous:

• Add the beans and golden raisins and toss to combine. Season well with salt and pepper.
• Meanwhile, whisk together the stock and Dijon mustard. Pour it into the pot and bring to a boil. Reduce the heat to low. Cover the pot and simmer for 12–15 minutes or until nearly all the liquid has been absorbed and the pearl couscous is tender. Taste and season.

Finish the pearl couscous:

• Remove the lid from the pot. Simmer the pearl couscous, stirring occasionally, for 1–2 minutes. Add the minced parsley, mint leaves, lemon juice, and vegan honey. Stir to combine and turn off the heat. Let stand for 5 minutes. Taste and adjust the seasonings to your preference.

To serve:

• Transfer the pearl couscous to a large serving bowl. Scatter more minced parsley and mint leaves on top. Finish the dish by sprinkling the reserved lemon zest on top. Enjoy!

Nutrition

Calories: 446kcal | Carbohydrates: 71g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Sodium: 41mg | Fiber: 10g | Sugar: 9g